Glazing agent for pastry products and methods of manufacturing a glazing agent for pastry

ABSTRACT

Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.

TECHNICAL FIELD

The present invention relates to a method of manufacturing a glazingagent for baking bread, and more particularly, to a method ofmanufacturing a glazing agent for pastry products capable of providinghigh-quality pastry bread having excellent marketability by making asurface of pastry bread smooth and simultaneously enhancing a glosseffect to improve appearance quality, forming a protective film toprevent the pastry bread from being dried due to evaporation ofmoisture, and also maintaining intrinsic taste and flavor of the pastrybread without destroying an unique layered shape and structure of thepastry bread or collapsing the pastry bread.

BACKGROUND ART

Generally, a high-concentration aqueous sugar solution, milk, egg yolk,or a gelatinized starch solution is applied onto a surface of breadwhich is well baked and tinged with brown in order to improve a glosseffect, add flavor, and give softness and crumbliness to bread orstimulate appetite.

However, when milk or egg yolk is applied onto the surface of bread, themilk or egg yolk is readily exposed to microorganisms, and the like,thereby providing the optimum conditions for multiplication of bacteria.As a result, bread deteriorates and spoils rapidly, which makes itinappropriate for mass-production, and the milk or egg yolk also has apoor drying property and high permeability of being absorbed into bread.Owing to their physical properties, the milk or egg yolk should beapplied onto the surface of bread in a state in which the bread issomewhat dried. Accordingly, production efficiency may be significantlyreduced since a large amount of time is required to bake bread.

Also, the gelatinized starch solution has a problem in that it has asomewhat insufficient effect since starch has a property in which glossfades away and finally disappears with time due to the aging of starch.

Further, the milk, the egg yolk, or the gelatinized starch solution hasa basic restriction on its use since it has a property of changingcolors of a crust of bread due to a browning reaction (i.e., a Maillardreaction) in which sugar components in the bread react with amino acids,and also has a problem of causing damage to unique tastes of breads.

Therefore, various types of gel-phase or liquid-phase glazing agents forbaking bread, which prevent evaporation of moisture, give gloss, andpreserve flavors by forming a protective film on a surface of bread or asurface of a fruit for topping bread, have been proposed.

For example, a method of manufacturing a gel-phase glazing agent forcakes disclosed in Korean Registered Patent Publication No. 10-0121138,a coating agent for bakery foods, and a bakery food using the samedisclosed in Korean Patent Application Publication No. 10-2010-0090192,a liquid-phase composition for coating a baking product, and a method ofpreparing the same disclosed in Korean Patent Application PublicationNo. 10-2012-0131076, and a glaze for coating a bakery fruit includingfructooligosaccharides, and a method of preparing the same disclosed inKorean Registered Patent Publication No. 10-1229996 are known.

However, such conventional glazing agents have a problem in that a holeof a coating/spraying nozzle or a sprayer may be blocked due to highviscosity and mucosity, and machine equipment may be contaminated, whichmakes it difficult to clean the equipment.

Meanwhile, pastry bread is made by wrapping a lump of milk fat or butterwith dough, rolling out the dough thinly, followed by repeatedlyperforming this process to form thin layers of the milk fat and thedough. In this case, the pastry bread may generally have approximately27 to 250 layers of grain, and may typically have a very crispy foodtexture and spicy and plain tastes when many laminated layers are formedby overlapping the dough and the milk fat several times.

Such pastry bread has problems in that, when a conventional transparentgel-phase or liquid-phase glazing agent for baking bread, which has highmucosity, is applied onto a surface of bread to give gloss to thesurface of bread, the intrinsic shape of bread may be destroyed or thebread may collapse due to morphological characteristics in which aninternal phase of bread is thinly layered, resulting in easy deformationand damage to the appearance of bread, and the glazing agent may have anegative influence on the intrinsic tastes and flavors of pastries,resulting in a decrease in product value.

Also, the conventional transparent gel-phase or liquid-phase glazingagent for baking bread has limitations in which, since a lot of bubblesare generated when a defoamant and the like is not added, bread has poortransparency, resulting in a remarkable decrease in gloss intensity, andis also inconvenient and cumbersome to use in that it should be heatedto at least a predetermined temperature due to high mucosity, and thenused in order to uniformly coat a surface of bread to a predeterminedthickness.

Therefore, there is a demand for development of a glazing agent whichhas no syneresis, dripping or permeation, can preserve and maintainintrinsic tastes and flavors and characteristics of pastry bread withoutdestroying a unique layered shape of the bread, can minimize generationof bubbles to maximize gloss intensity, and be directly applied onto asurface of bread without performing an additional process when appliedto the surface of bread.

PRIOR ART DOCUMENTS Patent Documents

Patent Document 1: Korean Registered Patent Publication No. 10-0121138(Mar. 22, 1996)

Patent Document 2: Korean Patent Application Publication No.10-2010-0090192 (Aug. 13, 2010)

Patent Document 3: Korean Patent Application Publication No.10-2012-0131076 (Dec. 4, 2012)

Patent Document 4: Korean Registered Patent Publication No. 10-1229996(Feb. 6, 2013)

Patent Document 5: Korean Registered Patent Publication No. 10-1221601(Jan. 14, 2013)

Patent Document 6: Japanese Patent Laid-open Publication No. 2002-084974(Mar. 26, 2002)

Patent Document 7: Japanese Patent Laid-open Publication No. 2008-245577(Oct. 16, 2008)

Patent Document 8: Japanese Patent Laid-open Publication No. 2006-271291(Oct. 12, 2006)

DISCLOSURE Technical Problem

Accordingly, the present inventors have tried to solve theabove-described general issues and problems, and thus conducted arduousresearch to develop a glazing agent for pastry products which does notdrip down during a process of applying to a surface of pastry bread, andalso can maintain intrinsic tastes and flavors of pastry withoutdestroying an unique layered shape and structure of the pastry orcollapsing the pastry bread and inhibit and minimize generation ofbubbles to enhance gloss intensity. Therefore, the present invention iscompleted based on the facts.

Therefore, the present invention is designed to solve the problems ofthe prior art, and therefore it is an object of the present invention toprovide a glazing agent for pastry products capable of maintainingintrinsic tastes and flavors of pastry bread without destroying a uniquelayered shape and structure of the pastry bread or collapsing the pastrybread, and a method of manufacturing a glazing agent for pastryproducts.

It is another object of the present invention to provide a glazing agentfor pastry products capable of minimizing generation of bubbles tomaximize transparency and gloss intensity and also conveniently anduniformly being applied to a surface of bread without heating, and amethod of manufacturing a glazing agent for pastry products.

Technical Solution

In order to accomplish the objects and solve the problems as describedabove, one exemplary embodiment of the present invention provides amethod of manufacturing a glazing agent for pastry products, whichincludes a first operation of preparing a solution A by mixing 3 to 4parts by weight of refined sugar and 0.5 to 1.5 parts by weight ofamidated pectin, adding 27 to 28 parts by weight of purified water, anddissolving the resulting mixture by heating at 80 to 85° C. for 20 to 25minutes, a second operation of preparing a solution B by mixing 0.2 to0.3 parts by weight of citric acid, 46 to 48 parts by weight of starchsyrup and 0.02 to 0.05 parts by weight of black rice flavoring, adding20 to 21 parts by weight of purified water, and dissolving the resultingmixture by heating at 60 to 65° C. for 10 to 15 minutes, and a thirdoperation of gelling the solution A and the solution B by heating thesolution A and the solution B while stirring at 90 to 95° C. for 20 to25 minutes to gel the solution, and cooling the resulting mixture toroom temperature

Therefore, the glazing agent according to one exemplary embodiment ofthe present invention may be used to maintain intrinsic tastes andflavors of pastry bread while preventing a unique layered shape andstructure of the bread from being destroyed or collapsed, extend theuse-by date without using a synthetic preservative and an antioxidant,and conveniently and uniformly be applied to a surface of the pastrybread without heating as well.

Also, according to a preferred embodiment of the present invention, theheating while stirring in the third operation may be performed at 90 to95° C. and a rotational velocity of 2,000 to 2,500 rpm for 20 to 25minutes after the solution A and the solution B are placed into aheating stirrer. Also, the heating while stirring may be performed untila sugar content of the mixture in which the solution A and the solutionB are gelled reaches 47 to 50 Brix, and then the resulting mixture maybe cooled. Therefore, the glazing agent may prevent syneresis, drippingor permeation from being caused when applied to a surface of the pastrybread.

In addition, according to a preferred embodiment of the presentinvention, the cooling in the third operation may be performed whileapplying a pressure of 0.7 to 0.8 bar after the mixture in which thesolution A and the solution B are gelled is placed into a cooling tank.Therefore, the glazing agent may inhibit and minimize generation ofbubbles to maximize transparency and gloss intensity of the mixture.

Further, another exemplary embodiment of the present invention providesa glazing agent for pastry products including purified water at 47 to 49parts by weight, refined sugar at 3 to 4 parts by weight, amidatedpectin at 0.5 to 1.5 parts by weight, citric acid at 0.2 to 0.3 parts byweight, starch syrup at 46 to 48 parts by weight, and black riceflavoring at 0.02 to 0.05 parts by weight.

Advantageous Effects

The glazing agent according to one exemplary embodiment of the presentinvention having the technical solution and configuration as describedabove can be useful in maintaining constant quality activity anduniformity in a state in which the glazing agent is finely grained andhomogenized without being easily absorbed into the pastry bread ordripping down, thereby preventing a unique shape and structure of thepastry bread from being destructed or collapsed and minimizing anegative effect on the intrinsic tastes and flavors of the pastry bread.

Also, the glazing agent according to one exemplary embodiment of thepresent invention is formed through a sterilization process of killingmicroorganisms at a high temperature, and thus can be useful inextending the use-by date to the maximum without using a syntheticpreservative and an antioxidant unlike in the prior art, and also usefulin maximizing transparency and gloss intensity upon use by applying apressure during a cooling process to minimize generation of bubbles inthe glazing agent.

DESCRIPTION OF DRAWINGS

The patent or application file contains at least one drawing executed incolor. Copies of this patent or patent application publication withcolor drawing(s) will be provided by the Office upon request and paymentof the necessary fee.

FIG. 1 is an image showing a pastry (i.e., a croissant) whose surface iscoated with a glazing agent for pastry products according to oneexemplary embodiment of the present invention.

FIG. 2 is an image showing the pastry (i.e., a croissant) before thesurface of the pastry is coated with the glazing agent for pastryproducts according to one exemplary embodiment of the present invention.

FIG. 3 is an image showing the pastry (i.e., a croissant) 24 hours afterthe surface of the pastry is coated with the glazing agent for pastryproducts according to one exemplary embodiment of the present invention.

BEST MODE

Hereinafter, preferred embodiments of the present invention will bedescribed in further detail referring to the accompanying drawings.

Prior to the description, it should be understood that the terminologyused in the specification and appended claims should not be construed asdefined in consideration of the functions in the present invention, butinterpreted as a meaning of being widely used and generally recognizedbased on the meanings and concepts corresponding to technical aspects ofthe present invention.

Also, when it is determined that the detailed description of known artrelated to the present invention may obscure the gist of the presentinvention, such detailed description will be omitted.

The glazing agent composition for pastry products according to oneexemplary embodiment of the present invention is configured to includerefined sugar at 3 to 4 parts by weight, amidated pectin at 0.5 to 1.5parts by weight, citric acid at 0.2 to 0.3 parts by weight, starch syrupat 46 to 48 parts by weight, and black rice flavoring at 0.02 to 0.05parts by weight, based on 47 to 49 parts by weight of purified water,and thus may maintain unique flavors and tastes of a pastry whileextraordinarily enhancing surface gloss of the pastry.

The purified water may be used at a content of 47 to 49% by weight,based on a total of 100% by weight of the glazing agent composition. Forexample, when the total content of the glazing agent composition is 100g, the content of the purified water may be in a range of 47 to 49 g.

The refined sugar may be mixed at a content of 3 to 4% by weight, basedon a total of 100% by weight of the glazing agent composition, so thatthe amidated pectin is completely dissolved to enhance proper mucosityand stability while promoting gelation.

The amidated pectin forms a gel via a hydrogen bond when predeterminedamounts of a sugar and an acid are added. A quantity of charge of acharged carboxyl group which is hydrated when a pH of the amidatedpectin is in a range of 3.3 to 3.7 is lowered, and a level of hydrationis also reduced. As a result, gathering between pectin molecules occursto form a junction, thereby forming a network structure as a whole. As aresult, some of water molecules are in a confined state.

When the pH of the amidated pectin is in a range of 3.3 to 3.7, agelling force is maintained excellently. That is, when the pH of theamidated pectin is greater than or equal to 4.0, the amount of theamidated pectin should increase, resulting in an increase in strength ofa gel. On the other hand, when the pH of the amidated pectin is lessthan or equal to 3.0, acids decompose during heating, resulting in adecrease in gelling force or degraded quality.

When the content of the amidated pectin included in the entire glazingagent composition is less than 0.5% by weight, a degree of gelation maybe degraded, and thus a gel structure may collapse, and sugar separationmay occur. On the other hand, when the content of the amidated pectin isgreater than 1.5% by weight, the strength of a gel phase may increase,resulting in a decrease in solubility.

Citric acid gives a flavor and serves as a buffer, and thus may preventcorrosion by means of pH control, and adjust a gelling rate andmucosity.

When the content of the starch syrup is less than 46 parts by weight, itis undesirable in aspects of flow prevention, syneresis prevention, anddrying prevention. On the other hand, when the content of the starchsyrup is greater than 48 parts by weight, shape stability and glossintensity may be degraded due to high mucosity.

When the content of the black rice flavoring is less than 0.02 parts byweight, it is difficult to suppress or block an intrinsic flavor of theamidated pectin. On the other hand, when the content of the black riceflavoring is greater than 0.05 parts by weight, intrinsic flavors andthe taste of a pastry may be deteriorated.

The glazing agent for pastry products according to one exemplaryembodiment of the present invention thus configured may serve to make asurface of the pastry bread smooth, give moisturizing properties, andsimultaneously provide a good gloss effect. Also, the glazing agent mayserve to enhance flavors and maintain tastes, thereby remarkablyenhancing taste, preference, and marketability.

The glazing agent for pastry products according to one exemplaryembodiment of the present invention having such compositions may beprepared using the following method.

(First Operation)

3 to 4 parts by weight of refined sugar, and 0.5 to 1.5 parts by weightof amidated pectin are mixed, and 27 to 28 parts by weight of purifiedwater is then added. The resulting mixture is dissolved by heating at 80to 85° C. for 20 to 25 minutes, until the pectin is sufficientlydissolved, to prepare a solution A.

For example, first of all, 3 parts by weight of refined sugar and 0.5parts by weight of amidated pectin are placed into a heating stirrer(commercially available from Woowon Technology Co., Ltd.; Model name:ULTRA HOMO MIXER), and mixed, and 27 parts by weight of purified wateris added. Thereafter, the resulting mixture may be stirred at arotational velocity of 2,000 rpm, mixed, and dissolved for 20 minutes byheating at 80 to 85° C. to prepare a homogenized solution A.

(Second Operation)

0.2 to 0.3 parts by weight of citric acid, 46 to 48 parts by weight ofstarch syrup, and 0.02 to 0.05 parts by weight of black rice flavoringare mixed, and 20 to 21 parts by weight of purified water is then added.The resulting mixture is dissolved by heating at 60 to 65° C. for 10 to15 minutes to prepare a solution B.

For example, first of all, 0.2 parts by weight of citric acid, 46 partsby weight of starch syrup, and 0.02 parts by weight of black riceflavoring are placed into a heating stirrer (commercially available fromWoowon Technology Co., Ltd.; Model name: ULTRA HOMO MIXER), stirred, andmixed, 207 parts by weight of purified water is added. Thereafter, theresulting mixture may be stirred at a rotational velocity of 2,000 rpm,mixed, and dissolved for 10 minutes by heating at 60 to 65° C. toprepare a homogenized solution B.

(Third Operation)

The solution A prepared in the first operation, and the solution Bprepared in the second operation are placed into a heating stirrer(commercially available from Woowon Technology Co., Ltd.; Model name:ULTRA HOMO MIXER), heated at 90 to 95° C. for 20 to 25 minutes whilestirring to gel the solutions A and B. Thereafter, the gelled mixture iscooled to room temperature.

In this case, the heating stirrer is set to a stirring rate of 2,000 to2,500 rpm, and the solution A and the solution B may be heated whilestirring and gelled. Then, the stirring rate of the heating stirrer isreduced, and the gelled mixture may be cooled until the sugar content ofthe mixture reaches 47 to 50 Brix.

For example, the solution A and the solution B may be placed into aheating stirrer, stirred at a rotational velocity of 2,000 rpm, andmixed by heating at 90 to 95° C. to gel the solution A and the solutionB. In addition, the gelled mixture may be heated while stirring untilthe sugar content of the mixture reaches 47 Brix.

Here, when the rotational velocity of the heating stirrer is less than2,000 rpm, the solution A and the solution B may not be sufficientlydissolved, resulting in lump formation. On the other hand, when therotational velocity of the heating stirrer is greater than 2,500 rpm, agel phase may be readily crushed.

Also, when the sugar content of the gelled mixture is less than or equalto 40 Brix, a shape retention property is not good due to low bindingstrength, the mixture may flow down when the mixture is applied to asurface of the pastry bread. On the other hand, when the sugar contentof the gelled mixture is greater than or equal to 55 Brix, the intrinsicflavors and taste of the pastry bread may be negatively affected, asurface layer of the pastry bread may be destroyed, and a hard foodtexture may be given as well as a high strength.

Further, when the gelled mixture is cooled to room temperature, thegelled mixture may be cooled while applying a pressure of 0.7 to 0.8 barto the cooling tank.

For example, the gelled mixture may be placed into a cooling tank, andcooled to room temperature while applying a pressure of 0.7 to 0.8 barto the cooling tank, thereby minimizing generation of bubbles in theglazing agent. As a result, it is possible to maximize transparency andgloss intensity. That is, generation of bubbles may be suppressedwithout adding food additives such as a defoamant, etc.

Here, when the pressure in the cooling tank is less than 0.7 bar, theremoval of bubbles may be lowered. On the other hand, when the pressurein the cooling tank is greater than 0.8 bar, a change in Brix of themixture may be caused due to excessive concentration of the mixture.

Since microorganisms such as fungi, yeasts, aerobic bacteria, and thelike are killed or growth of the microorganisms is inhibited in thisthird operation, it is possible to stably maintain the qualities, extendthe use-by date due to a good preservative effect, and preventstickiness of the glazing agent composition caused when the glazingagent composition is too diluted or poorly cured without using asynthetic preservative (such as sorbic acid) and an antioxidant, therebyenhancing coating workability and gloss and reducing dependence ofsweetness on the refined sugar.

Meanwhile, the glazing agent composition for pastry products prepared bythe method according to one exemplary embodiment of the presentinvention may be coated onto a surface of freshly baked bread to apredetermined thickness in a state in which the glazing agentcomposition is kept at room temperature or refrigerated for apredetermined period of time. When the glazing agent composition isrefrigerated at a temperature of less than 3° C., workability may bedegraded due to an increase in viscosity.

That is, when the glazing agent according to one exemplary embodiment ofthe present invention is coated onto a surface of a pastry under aroom-temperature condition, cooled, and kept per se, the glazing agentis cured with a decrease in temperature, and stably settled down withoutdripping down on a surface of bread or being peeled off from the surfaceof bread in a state in which the surface of bread is glazed and isslightly moist and fresh to offer a feeling of refreshment.

Also, the glazing agent has an advantage in that the glazing agent iseasily handled since the glazing agent has no syneresis and stickiness.

Here, a method of coating a glazing agent onto a surface of pastry breadincludes a method of directly applying the glazing agent to a surface ofpastry bread using a brush, etc., but the present invention is notlimited thereto. For example, such a method that may be used herein mayinclude a method of spraying a glazing agent using a sprayer, a methodof coating a glazing agent by flowing down using a glazer, a method ofdepositing a glazing agent using a depositer, a method of introducing apastry into a vessel containing a glazing agent and withdrawing thepastry from the vessel. In this case, the coating may be performed onpart or all of a surface of a pastry.

MODE FOR INVENTION EXAMPLE 1

3 parts by weight of refined sugar, and 0.5 parts by weight of amidatedpectin were mixed, added with 27 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.2 parts by weight of citric acid, 46 parts by weight ofstarch syrup, and 0.02 parts by weight of black rice flavoring weremixed, added with 20 parts by weight of purified water to a heatingstirrer with a heating function, stirred at a rotational velocity of2,000 rpm, mixed, and dissolved by heating at 60 to 65° C. for 10minutes to prepare a solution B. Thereafter, the solution A and thesolution B were placed into a heating stirrer with a heating function,stirred at a rotational velocity of 2,000 rpm, and mixed by heating at90 to 95° C. to gel the solution A and the solution B. In this case, thegelled mixture was stirred for approximately 20 minutes until the sugarcontent of the mixture reached 47 Brix, placed into a cooling tank, andcooled to room temperature while applying a pressure of 0.7 bar to thecooling tank, thereby preparing a glazing agent composition for pastryproducts.

EXAMPLE 2

4 parts by weight of refined sugar, and 1 part by weight of amidatedpectin were mixed, added with 28 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.3 parts by weight of citric acid, 47 parts by weight ofstarch syrup, and 0.02 parts by weight of black rice flavoring weremixed, added with 20 parts by weight of purified water to a heatingstirrer with a heating function, stirred at a rotational velocity of2,000 rpm, mixed, and dissolved by heating at 60 to 65° C. for 10minutes to prepare a solution B. Thereafter, the solution A and thesolution B were placed into a heating stirrer with a heating function,stirred at a rotational velocity of 2,000 rpm, and mixed by heating at90 to 95° C. to gel the solution A and the solution B. In this case, thegelled mixture was stirred for approximately 25 minutes until the sugarcontent of the mixture reached 50 Brix, placed into a cooling tank, andcooled to room temperature while applying a pressure of 0.8 bar to thecooling tank, thereby preparing a glazing agent composition for pastryproducts.

EXAMPLE 3

3 parts by weight of refined sugar, and 1.2 parts by weight of amidatedpectin were mixed, added with 27 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.3 parts by weight of citric acid, 48 parts by weight ofstarch syrup, and 0.04 parts by weight of black rice flavoring weremixed, added with 21 parts by weight of purified water to a heatingstirrer with a heating function, stirred at a rotational velocity of2,000 rpm, mixed, and dissolved by heating at 60 to 65° C. for 10minutes to prepare a solution B. Thereafter, the solution A and thesolution B were placed into a heating stirrer with a heating function,stirred at a rotational velocity of 2,000 rpm, and mixed by heating at90 to 95° C. to gel the solution A and the solution B. In this case, thegelled mixture was stirred for approximately 25 minutes until the sugarcontent of the mixture reached 48 Brix, placed into a cooling tank, andcooled to room temperature while applying a pressure of 0.7 bar to thecooling tank, thereby preparing a glazing agent composition for pastryproducts.

EXAMPLE 4

4 parts by weight of refined sugar, and 1.5 parts by weight of amidatedpectin were mixed, added with 28 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.3 parts by weight of citric acid, 47 parts by weight ofstarch syrup, and 0.03 parts by weight of black rice flavoring weremixed, added with 21 parts by weight of purified water to a heatingstirrer with a heating function, stirred at a rotational velocity of2,000 rpm, mixed, and dissolved by heating at 60 to 65° C. for 10minutes to prepare a solution B. Thereafter, the solution A and thesolution B were placed into a heating stirrer with a heating function,stirred at a rotational velocity of 2,000 rpm, and mixed by heating at90 to 95° C. to gel the solution A and the solution B. In this case, thegelled mixture was stirred for approximately 25 minutes until the sugarcontent of the mixture reached 48 Brix, placed into a cooling tank, andcooled to room temperature while applying a pressure of 0.7 bar to thecooling tank, thereby preparing a glazing agent composition for pastryproducts.

EXAMPLE 5

3 parts by weight of refined sugar, and 1.2 parts by weight of amidatedpectin were mixed, added with 27 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.3 parts by weight of citric acid, 48 parts by weight ofstarch syrup, and 0.02 parts by weight of black rice flavoring weremixed, added with 20 parts by weight of purified water to a heatingstirrer with a heating function, stirred at a rotational velocity of2,000 rpm, mixed, and dissolved by heating at 60 to 65° C. for 10minutes to prepare a solution B. Thereafter, the solution A and thesolution B were placed into a heating stirrer with a heating function,stirred at a rotational velocity of 2,000 rpm, and mixed by heating at90 to 95° C. to gel the solution A and the solution B. In this case, thegelled mixture was stirred for approximately 20 minutes until the sugarcontent of the mixture reached 48 Brix, placed into a cooling tank, andcooled to room temperature while applying a pressure of 0.8 bar to thecooling tank, thereby preparing a glazing agent composition for pastryproducts.

COMPARATIVE EXAMPLE 1

3 parts by weight of refined sugar, and 1.2 parts by weight of amidatedpectin were mixed, added with 27 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.3 parts by weight of citric acid, and 48 parts by weight ofstarch syrup were mixed, added with 20 parts by weight of purified waterto a heating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 60 to 65° C.for 10 minutes to prepare a solution B. Thereafter, the solution A andthe solution B were placed into a heating stirrer with a heatingfunction, stirred at a rotational velocity of 2,000 rpm, and mixed byheating at 90 to 95° C. for 10 minutes to gel the solution A and thesolution B. Then, the gelled mixture was cooled to room temperature toprepare a glazing agent composition for pastry products.

COMPARATIVE EXAMPLE 2

4 parts by weight of refined sugar, and 1.5 parts by weight of amidatedpectin were mixed, added with 28 parts by weight of purified water to aheating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 80 to 85° C.for 20 minutes to prepare a homogenized solution A. In a separateprocedure, 0.3 parts by weight of citric acid, and 47 parts by weight ofstarch syrup were mixed, added with 21 parts by weight of purified waterto a heating stirrer with a heating function, stirred at a rotationalvelocity of 2,000 rpm, mixed, and dissolved by heating at 60 to 65° C.for 10 minutes to prepare a solution B. Thereafter, the solution A andthe solution B were placed into a heating stirrer with a heatingfunction, stirred at a rotational velocity of 2,000 rpm, and mixed byheating at 90 to 95° C. for 15 minutes to gel the solution A and thesolution B. Then, the gelled mixture was cooled to room temperature toprepare a glazing agent composition for pastry products.

EXPERIMENTAL EXAMPLE 1 Comparison of Applied States of Pastries

A predetermined amount of the above-described glazing agent for pastryproducts prepared in Example 1 was applied to a surface of a croissantprepared by a skilled baker using a brush for bakery products by theskilled baker. Thereafter, an applied state of the croissant wasobserved.

From the test results, as shown in FIG. 1, it could be seen that theglazing agent prepared in Example 1 was easily absorbed into thecroissant, or dripped down, and also the intrinsic shape and structureof the croissant were not destroyed or collapsed, compared to thecroissant before the glazing agent was applied to the surface of thecroissant as shown in FIG. 2.

As shown in FIG. 3, it could also be seen that the intrinsic shape andstructure of the croissant were not destroyed or collapsed even when theglazing agent of Example 1 was applied to a surface of the croissant andkept for 24 hours, and also the glazing agent was not peeled off fromthe surface of the croissant, and the gloss of the croissant wasmaintained intact, indicating that the appearance, food texture andcoated state of the croissant were stably preserved.

EXPERIMENTAL EXAMPLE 2 Organoleptic Test

A predetermined amount of each of the above-described glazing agents forpastry products prepared in Examples 1 to 5 and Comparative Examples 1and 2 was applied to a surface of a croissant prepared by a skilledbaker using a brush for bakery products by the skilled baker.Thereafter, an organoleptic test was performed on the glazing agents forpastry products, and average values were calculated for the items. As aresult, the characteristics of the glazing agents for pastry productsare listed in Table 1 below.

In this case, 10 students were selected as evaluation participants inconsideration of a degree of interest in a reliability test, andreceived an education on the objects of the test and an evaluationmethod. Then, the organoleptic test was performed.

Also, the tasting order is as follows: the sensory test participants ateone sample, recorded the evaluation results on the sample, essentiallyrinsed their mouths with pure water for several seconds, ate anothersample, and recorded the evaluation results on the another sample.

The evaluation was performed on each item using a 9-point scale method(1 point: very bad, 3 points: bad, 5 points: average, 7 points: good,and 9 points: very good), and an average value of each item wascalculated.

Further, the evaluation was performed in the order of stability, glossintensity, transparency, taste, and flavor. Among the evaluation items,the glazing agent was evaluated for stability directly after the glazingagent was applied to a surface of the croissant, and the glazing agentwas evaluated for gloss intensity, transparency, taste and flavor 24hours after the glazing agent was applied to a surface of the croissant.

TABLE 1 Items Stability Gloss intensity Transparency Taste FlavorExample 1 8.3 7.9 8.7 6.3 6.7 Example 2 8.2 8.0 8.6 6.4 7.1 Example 38.3 8.3 8.2 6.8 7.0 Example 4 8.5 8.1 8.5 6.5 6.8 Example 5 8.4 8.0 8.46.4 6.7 Comparative 7.3 6.3 7.3 6.3 6.0 Example 1 Comparative 7.1 6.97.2 6.2 6.1 Example 2

As listed in Table 1, each of the glazing agents for pastry productsaccording to one exemplary embodiment of the present invention, asprepared in Examples 1 to 5 and Comparative Examples 1 and 2, wasapplied to a surface of the croissant, and evaluated using variousorganoleptic tests. As a result, it was revealed that there was nosignificant difference in taste between the glazing agents for pastryproducts of Examples 1 to 5 and Comparative Examples 1 and 2 among theevaluation items, but the glazing agents for pastry products of Examples1 to 5 were generally evaluated to have excellent properties such asstability, gloss intensity, transparency and flavor, compared to theglazing agents for pastry products of Comparative Examples 1 and 2.

That is, it was confirmed that the glazing agent composition for pastryproducts according to one exemplary embodiment of the present inventionhad excellent storability since the glazing agent composition was noteasily spoiled and decayed by microorganisms, and also remarkablyimproved a surface gloss effect of pastry bread and had a special effectin maintaining unique tastes of the pastry bread since the glazing agentcomposition maintained constant quality activity and uniformity even ina state in which the glazing agent composition was finely grained andhomogenized without being easily absorbed into the pastry bread when theglazing agent composition was coated onto a surface of the pastry bread.

Meanwhile, in the present invention, the term “glazing agent” refers toa component which is coated onto surfaces of various types of bread,such as baked bread or fried doughnuts, to give flavors or a glosseffect while maintaining a moisturizing property.

Also, according to one exemplary embodiment of the present invention,the pastry may be prepared using various bread-making methods, but typesof the methods are not particularly limited. Further, examples of thebreads of pastry may include puff pastries, pies, Danish pastries,croissants, rolls of bread, brioches, viennoiseries, etc.

The present invention has been described in detail with reference to theaccompanying drawings. However, it should be understood that thedetailed description and specific examples, while indicating preferredembodiments of the invention, are given by way of illustration only,since various changes and modifications within the scope of theinvention will become apparent to those skilled in the art from thisdetailed description.

Therefore, it should be interpreted that the contents regardingmodifications and applications of the features and objects of thepresent invention are comprised within the scope of the presentinvention.

The invention claimed is:
 1. A method of manufacturing a glazing agentfor pastry products, comprising the following operations: (A) a firstoperation of preparing a solution A by mixing 3 to 4 parts by weight ofrefined sugar and 0.5 to 1.5 parts by weight of amidated pectin, adding27 to 28 parts by weight of purified water, and dissolving the resultingmixture by heating at 80 to 85° C. for 20 to 25 minutes; (B) a secondoperation of preparing a solution B by mixing 0.2 to 0.3 parts by weightof citric acid, 46 to 48 parts by weight of starch syrup and 0.02 to0.05 parts by weight of black rice flavoring, adding 20 to 21 parts byweight of purified water, and dissolving the resulting mixture byheating at 60 to 65° C. for 10 to 15 minutes; and (C) a third operationof gelling the solution A and the solution B by heating the solution Aand the solution B while stirring at 90 to 95° C. for 20 to 25 minutesto gel the solution, and cooling the resulting mixture to roomtemperature.
 2. The method of claim 1, wherein the heating whilestirring in the third operation is performed at 90 to 95° C. and arotational velocity of 2,000 to 2,500 rpm for 20 to 25 minutes after thesolution A and the solution B are placed into a heating stirrer, and theheating while stirring is performed until a sugar content of the mixturein which the solution A and the solution B are gelled reaches 47 to 50Brix.
 3. The method of claim 1, wherein the cooling in the thirdoperation is performed while applying a pressure of 0.7 to 0.8 bar afterthe mixture in which the solution A and the solution B are gelled isplaced into a cooling tank.